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Dutch Baby

Dutch Baby

Dutch Baby Recipe

When eating this dish, you get hints of the influence of German Pancakes and Yorkshire Pudding. Crispy in parts, soft and soufflé-y in others. Overall, a fantastic addition to your breakfast regime.
By Dawn Myers

Dutch Baby Recipe
Dutch Baby

This is not really a good entertaining dish in that it doesn’t serve a bunch of people and for breakfast, it’s pretty labor intensive. However, if you are serving a small group or family, this is a pretty impressive dish.

As for the history of the Dutch Baby, the recipe has its origins in Manca’s Cafe in Seattle. A recipe for the Dutch Baby from Manca’s ran in Sunset Magazine in 1971, making it a popular dish. There are now hundreds of recipes for this dish. This is a fairly classic version that uses a cast iron skillet. In order for this recipe to work, you have to preheat the pan, not just the oven. Also, as you’d like to remove the Dutch Baby from the pan when finished, you want to employ pans or methods that aren’t prone to sticking.

Dutch Baby
Prep Time
Cook Time
Total Time
Adapted from Food Network
Recipe Type: Breakfast
Serves: 6
  • 3 tablespoons clarified butter
  • 3 eggs
  • ¾ cup all-purpose flour
  • ¾ cup milk, warm (heat 20 to 30 seconds in the microwave)
  • 1 tablespoon sugar,
  • 2 teaspoons vanilla extract
  • Pinch salt
  • Confectioner’s Sugar for topping
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place clarified butter in a cast iron skillet (about 9-10 inches) and place skillet into the oven. You may ask if you can substitute butter. I’m leery of butter for this recipe, as this cast iron skillet will get hot (see the 400 degrees above) and you’ll really not be watching the butter melt as you are making the batter. Clarified butter is the safer choice. You could easily end up with burned butter here. Any other high heat tolerant fat would be fine here as well.
  3. Place remaining ingredients in a mixer and mix at medium speed until well combined.
  4. Remove skillet from the oven and swirl butter completely around the pan. If the butter is excessive, whisk surplus into batter.
  5. Pour batter into pan and bake until golden brown and puffy, about 20-25 minutes. Serve sprinkled with confectioner’s (powdered) sugar.

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